Serves 4
semi-skimmed milk 550ml
cornflour 25g
English mustard powder 1 heaped tsp (try Colman’s available at gourmet stores)
garlic clove 1 large, finely chopped
crushed dried chillies a generous pinch
cheddar 140g
parmesan 25g
fresh breadcrumbs 25g
salt and pepper to season
medium tomatoes and cherry
tomatoes 450g
spring onions a bunch, ends trimmed
macaroni 200g
low-fat buttermilk 150ml
Mix 3 tbsp of milk with the cornflour and mustard and set aside. Heat the just coming to a boil. Remove from the heat, sprinkle in the crushed chillies and leave to infuse.
Get everything else ready. Coarsely grate both cheeses, keeping them separate. Mix a handful of the cheddar into the breadcrumbs with pepper. Thickly slice the medium tomatoes and halve the cherry. Finely slice the spring onions. Heat the oven to 190°C.
Bring a pan of salted water up to the boil, tip in the macaroni, give it a stir so it doesn’t stick, then cook for about 6 minutes, stirring occasionally. Stir in the spring onions and cook for another 2 minutes. Meanwhile, make the sauce. Stir the cornflour mix into the warm milk. Return the pan to the heat, then bring to the boil, stirring, until thickened and smooth. Remove from the heat and stir in the parmesan, most of the remaining cheddar and some pepper to taste. Stir in the buttermilk.
Tip the macaroni and spring onions into a colander, drain, then hold under a hot tap to keep it separate. Drain well, then stir into the sauce. Pour into an ovenproof dish. Lay the tomatoes over the top then scatter over the cheesy breadcrumbs, the rest of the cheese and a grating of pepper. Bake for about 15 minutes until starting to bubble around the edges. Grill for about 5 minutes until the top is crisp and well browned. Let it sit for a few minutes before serving.